Sometimes I’m jealous of cows. I mean, wow, there are times when I really could use four stomachs.
This is one of those times.
It started off with a craving for chorizo, then developed into a idea for chorizo burgers – which is a very good idea, mind you, nothing wrong with that – but then I remembered these nice shrimp I had on hand, and…
Ka-Boom! Fireworks! Explosions! Marching bands! May I have a drum roll please: Ladies and Gentlemen, may I introduce to you… Shrimp & Green Olive Chorizo Burgers!
Oh my God, these are good (in my humble opinion, of course.) Seriously, try these. We made a batch, ate them with a mix of joy and wonder, and made (and ate) another batch immediately. And then we sat around groaning for a while, wishing we were cows. Okay, I know it sounds a bit impractical, carnivorous cows with opposable thumbs who can stand up in front of a stove, but still… four stomachs would be a pretty handy feature sometimes
Since you’ll be chopping them up anyway, you can use the more economical sizes of shrimp for this recipe. You can find chipotle peppers canned in adobo sauce in the Latino or International section of the supermarket or at any Mexican grocery. Start with one pepper – they’re small, but very potent!
Here’s how to make the Shrimp, Pork, and Green Olive Chorizo Burgers:
8 oz medium or large shrimp
8 oz ground pork
2 cloves fresh garlic, minced
2 Tbsp minced green olives (the standard pimento-stuffed kind)
2 tsp paprika
1 medium chipotle pepper (the canned-in-adobo kind), plus 1 tsp of adobo sauce
1 or 2 green onions (green and white parts), chopped
2 tsp red wine vinegar
1/2 tsp salt
1/4 tsp sugar
1 Tbsp olive oil
In a food processor, pulse the shrimp until they are mostly chopped but there is still a fair amount of texture to them (little chunks are good!) Put the shrimp in a mixing bowl and add the other ingredients; mix gently but thoroughly.
If you have time, allow the mixture to sit for about 15 minutes to meld the flavors (not necessary, but it’s better if you can.) Divide into four patties and fry in olive oil over medium heat about 3-4 minutes per side until just firm.
Serve on a soft french roll with lettuce, a dollop of lime mayo or, even better, a dollop of Lime Cotija Dip (get the details tomorrow when we serve up the recipes for delicious Plantain French Fries with Lime Cotija Dip…both pictured in the photos above!)
You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.
Please join us tomorrow to read our newest recipe on HuggingtheCoast.Com, Mexican Style Sweet Plantain Fries With Lime Cotija Dip, which goes perfectly with today’s Shrimp, Pork, and Green Olive Chorizo Burgers.
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